This delicious raspberry & coconut loaf makes for a tasty after school treat for the kids and goes well with a cuppa and catch up for the adults! The wholemeal flour used is richer in fibre, protein and iron compared to all-purpose white flour, making it a healthier alternative, adding texture and a nutty flavour to the loaf. Raspberries are a good source of fibre and vitamin C, and contain many other important vitamins and minerals, making this a sweet treat that is both tasty and nourishing!
Ingredients
200g unsalted grass-fed butter, softened
200g organic & unrefined coconut sugar
3 large free-range eggs, lightly beaten
200g wholemeal self-raising flour
100g desiccated coconut
50g unsweetened coconut flakes
250g fresh or frozen raspberries, halved
Icing sugar, to lightly dust
Directions
Preheat oven to 200C or 180C fan forced.
Spray and line a 9x5 inch loaf pan with baking paper. Set aside.
Place the butter and sugar into a mixer and beat until light and fluffy.
Slowly add in the eggs, beating until combined.
Gently fold in the flour and desiccated coconut to the mix, then add in the coconut flakes and raspberries, mixing until just combined.
Pour the batter into the loaf pan. Smooth out mixture and sprinkle with a few more raspberries and coconut flakes (optional).
Place in oven and bake for 1 hour, or until the loaf has risen and is golden brown. Remove from oven and leave to cool.
Turn the loaf on to a wire rack and transfer to a serving dish. Lightly sprinkle with icing sugar and serve. Enjoy!
